Sakura Xuanxin Biscuit

Name: Sakura Xuanxin Biscuit
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 12g White jelly; 500g pure water; Some Cherry blossoms; 25g Sugar; 30g brown sugar; Some Cooked Soy Flour

by putimama

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Not long after viewing the cherry blossoms, there are always beautiful and charming pictures of outing and viewing the flowers in front of you. "The depth of the mountain is not necessarily late in the spring, and the cherry blossoms are everywhere". Today, the cherry blossoms are used in the production of food, which is both a feast for the eyes and the mouth. Its extremely transparent and beautiful cherry blossom appearance reproduces the charm of cherry blossoms, and the taste of Q bombs makes people feel as if they are immersed in the cherry blossoms to taste the cherry blossoms..."

Ingredients

Sakura Xuanxin Biscuit

1. The cherry blossoms are first soaked and washed in cold water (changed and washed 3 times) to remove impurities and other materials prepared.

2. Pour 20g of white jelly into the pot.

3. Add 500 ml of hot water to the white jelly and stir until it melts.

4. Heat the pot (low fire) and stir constantly until it boils and ceases fire.

5. Pour cool to slightly hot white jelly into your favorite mold (I bought a cherry blossom mold just to use), and let it dry for about 1 hour (I made it less than 1 hour).

6. It was easy to take off the sakura xuanxin cake, put it on a plate and take a photo, it was so beautiful (but for the first time)!

7. Different presentations have different feelings.

8. Boil the brown sugar in an underwater pot for a while, and then serve it with cooked soybean powder. It is delicious (sorry forgot to take this step).